Warhol at Casa Lever

In 2 weeks, 66 people committed to a luncheon at Casa Lever. 35 of those people I invited directly; the rest were friends of my friends.

Guests mingling with Prosecco and mimosas before the meal. 

When everyone was seated, I explained that the lunch was the first of a long series of bi-monthly events to which invited guests would be encouraged to bring their friends. All events revolve around art and food, as I believe those two things best bring people together. 

Sample invitation explicitly outlines the importance of sharing the invitation with someone else, as well as the dual importance of the culinary and visual arts

I explained that I was creating something that I wished had existed when I was a financial analyst spending 15 hours a day in Excel, immediately after graduating from Columbia, where I was taught to express myself through the arts and applaud those who had changed the world by doing so before me. Though I confess that most of what I said when I stood up in front of that crowded room is now a blur, there was definitely applause after I alluded to the contrast between a liberal arts education and what (for many) follows it. 

The venue was perfect. A friend who previously worked at the Warhol Foundation engaged the group with a lecture on Warhol's oeuvre. Moreover, the food was exquisite. And people left asking each other, "will you be at the next one?" 

The main dining room of Casa Lever with its series of Warhol's Portraits. On each table, a card of unidentified portraits to facilitate a table guessing game; a completed answer sheet was passed around at dessert. On every menu, Warhol quotations to encourage conversation on Warhol's philosophy.

The turn out and reception showed that this idea resonated deeply -- and that people are in fact EXCITED to meet friends of friends in settings that are intellectually engaging. 

And... because I assume all my readers are epicurean, here are the menu and some food pics :) 

Menu

Appetizer: choice of
CRISPY ORGANIC EGG
five mushrooms, five ways
MELANZANE ALLA PARMIGIANA
baked eggplant, tomato, melted mozzarella di bufala
BEEF CARPACCIO
mostarda di cremona, mushrooms, 36 month aged parmigiano reggiano
CASA LEVER SALAD
organic mixed greens, mozzarella di bufala, olives, avocado,
cherry tomatoes
HOUSE CURED SALMON CARPACCIO
roasted kabocha squash, crème fraîche, salmon roe, peperoncino oil

Main Course: choice of
UOVA TIROLESE
poached egg, hollandaise sauce, tirolian speck, spinach
CAPPELLACCI DI RICOTTA
tomato confit battuta, sautéed swiss chard, liquid mozzarella
BOLOGNESE
cav. cocco tagliatelle, veal ragù
ROASTED GREEN CIRCLE CHICKEN
butternut squash, pickled carrots, autumn seeds, peperoncino glaze
SEARED SCOTTISH SALMON
beluga lentils, leek sugo, salmon roe

Dessert: choice of
GIANDUIA, gianduia, gianduia
WARM CHEESECAKE , BBQ strawberry , Strega liqueur, rosemary milk chocolate sauce
BOWL OF PROFITEROLES chantilly, Marsala zabayon, chocolate gelato, vanilla

Beef Carpaccio.

Eggplant Parmesan. 

Parmesan Shortbread Thumbprint Cookies

These guys are really versatile; you can fill them with cranberry sauce (pictured) or fig jam and/or almond butter or tomato purée or basil pesto or anything you dream of. They are also very delicious on their own as rounds. Before baking, you can leave the dough in the fridge for up to 3 days or freeze it for up to 2 weeks. Can I say efficient? :) 

I adapted the parmesan shortbread rounds recipe from Epicurious. To make the thumbprints instead of rounds, however, roll the shortbread dough into little balls of 1 inch diameter between the palms of your hands. Then, gently press your thumb in the middle. 

I filled the thumbprints with my apple cider cranberry sauce. For added aesthetic effect, I topped them with sugared cranberries from Sally's Baking Addiction recipe. 

Cookie Swap + membership

Today, 20 women fêted the festive season by exchanging cookies and each other's numbers. They were part of the launch of the next iteration of the FV project.

While the dinners in my apartment have been AMAZING, fun, happy, delicious, memorable. FV is becoming more of a (gasp!) business. People will subscribe to be invited to larger-scale events. A club, per se, the mission is to bring together friends and friends of friends over cultural experience and conversation. While the majority of events will still be intimate suppers centered on this mission, there will be more activities and they will range in their nature: food and wine tastings, museum and theater outings, happy hours, et cetera.

Folded Victory is now open for membership. Join us. 

Kitchen Sink Cookie

It is a truth universally acknowledged that the best part of the cookie is the cookie heart. The "heart," in Chefanie speak, is moist middle, where the cookie is thickest. In a circular cookie, the heart only lasts for 1-3 bites depending on the cookie size. However, it is the pinnacle of the cookie eating experience; it is what the first and last bite frame. Burgers similarly have hearts, but today we are talking about cookies. 

A common problem with baking cookies is that the dough often spreads, and many of us have been victim to the agony that this spreading induces. However, if you look on the bright side and use a cookie cutter after the cookies have baked, spreading maximizes the area of cookie heart, so sometimes it makes sense to prepare cookie dough deliberately so that it will spread -- and then cut it afterwards. This is how I do my Kitchen Sink cookie. 

RECIPE

Ingredients:

• 2 sticks unsalted melted butter
• 2 cups light brown sugar
• 2 eggs
• 2 3/4 cups all purpose flour
• 1 teaspoon table salt
• 1 teaspoon baking powder
• 1/4 tsp baking soda
• 3 standard-sized bags of M&Ms
• 3 standard-sized Reece's Peanut Butter cups (6 individual cups, total)
• Handful of pretzel sticks (the hard kind)

Directions:

• Preheat the oven to 350. 
• Line a baking sheet with parchment paper. 
• In a large mixing bow, mix butter and sugar together.
• Once fluffy, mix in eggs.
• In a separate bowl, mix flour, salt, baking powder, and baking soda.
• Pour the dry mixture into the wet mixture. Incorporate. 
• Mix in M&Ms, Reece's, and pretzels.
• Spread the dough over the baking sheet. The dough should be 1/2 inch in thickness. 
• Bake in the oven for 25 minutes or until golden brown. 
• Allow to cool for 15 minutes. 
• Use a cookie cutter to cut the cookie cake. 
• Enjoy. 

Note: Dough can be prepared up to 2 days in advance. 

Serves 12. 30 minutes total time.

Salty Chocolate Toffee

While this toffee stays fresh for up to a week, I strongly discourage your making it in advance. I give this counsel for the sheer reason that it disappears almost immediately if any number of humans with a mouth is present. That is to say, it is delicious. Salty, sweet, crunchy, melty delicious. 

There are infinite variations on this. I sprinkled mine with pistachio nuts and pink Himalayan sea salt, but I have previously used almonds, walnuts, and even edible gold leaf. Once I used matzoh instead of saltines and made it into a Kosher for Passover birthday cake. 

Warning: really use chocolate chips and not Baker's chocolate chunks. The little chips have greater surface area and will melt easier. Also, if you have any trouble getting your chocolate to melt, toss the tray back in the oven for 30 seconds to a minute. That'll do it.

RECIPE

Ingredients: 

• 40 saltines (or enough salty crackers to cover a large hotel pan)
• 1 cup (2 sticks) melted unsalted butter
• 1 cup brown sugar
• 1 bag semi-sweet chocolate chips 
• Optional: pink himalayan sea salt, regular sea salt, pistachios, almonds, walnuts, pecans, cranberries, currants, what-have-you! 

Directions: 

• Preheat the oven to 400.
• Line your baking tray with parchment paper, and cover with a layer of crackers. 
• In a sauté pan, combine the butter and sugar. Set over high heat and stir continually. When the mixture begins to boil (you will see bubbles), you have 3 more minutes of stirring. 
• Pour the sugar mixture over the crackers so there is an even layer across the entire cracker tray.
• Put the tray in the oven for 6 minutes or until you see bubbles across the surface.
• Remove the tray from the oven, and sprinkle chocolate chips over the toffee. 
• Let the chocolate sit for 30 seconds to a minute, and then, using a wooden spoon or silicon spatula, spread the chocolate across the toffee. 
• Now is the time to sprinkle nuts, dried fruit, sea salt, or what-have-you.
• Allow to cool for 3-4 hours. 
• Break into pieces. 
• Store or serve.

Serves 10. 30 minutes total time. 

Foie Gras Kisses

Dates stuffed with foie gras and sprinkled with pretzels. Because first impressions are important. And because Betony left me wanting more salty-sweet-rich goodness after their Foie Gras bonbons. These hors d'oeuvres scream SPECIAL OCCASION, and a month of holiday parties are what makes the holiday season so darn special.

There are a million variations on this. You can stuff prunes instead of dates. Or stuff with goat cheese instead of foie gras. You can also leave off the pretzel crumble and throw on some sea salt. 

RECIPE

Ingredients

• Foie Gras (Recommend using one from D'Artagnan like this)
• 8 Dates 
• 5 Hard Pretzel Sticks

Directions

• Slice each date lengthwise and remove the pit.  
• Stuff each date with foie gras. 
• Crumble the pretzel sticks and sprinkle over the stuffed dates. 

Serves 8. 10 minutes total time. 

Chocolate Almond Biscotti with Crushed Twix

The December craze for cookies is akin to the November craze for pie except that it is more universal and enduring. My own experiments with cookies have varied in their ambition and success, but a recent bite of Zabar's chocolate biscotti inspired a biscotti infatuation. The chocolate Zabar's biscotti has pecans, chocolate chunks, and cake crumbs -- and is thinly sliced. I used almonds instead of pecans and Twix, as a substitute for the cake crumbs and chocolate chunks.

A benefit of biscotti is that, unlike most cookies, they improve with a few days of aging. They can be made in advance of serving, taking day-of pressure off :) Also - they make nice gifts. 

RECIPE

Ingredients

• 1 stick melted butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup of chopped almonds
• 3 eggs
• 2.5 cups flour 
• 1/2 cup unsweetened cocoa powder
• 1.5 teaspoons baking powder
• 1/4 teaspoon salt
• 1 twix bar

Directions

• In a large bowl, mix sugars, butter, and vanilla extract. Gradually add eggs and almonds until incorporated. 
• Add in flour, cocoa powder, baking powder, and salt. Mix. 
• When the dough is combined, crumble the twix bar and mix it into the dough. 
• Refrigerate the dough for 30 minutes. 
• Pre-heat the oven to 350. 
• Prepare a cookie sheet with parchment paper.
• After the dough has chilled, form a loaf on the cookie sheet. 
• Bake for 30 minutes.
• Set to cool for 15 minutes. 
• Using a serrated knife, slice the biscotti loaf into 1/2 inch pieces. 
• Prepare a cookie sheet with new parchment paper.
• On the cookie sheet, arrange the biscotti with the cut slide down. 
• Return to the oven to bake for 30 minutes. 

Serves 24. 30 minutes active time, 2.5 hours total time. 

Holiday Supper Club

Last night, I had 5 friends over for a festive holiday themed supper. I think I prefer a dinner party of 8 to a dinner party of 6. Anyway here's what I learned:

• You can hide the ugly planter that poinsettias come in with a champagne chiller. And you should.
• Truffles don't last in the fridge. 
• Truffles are not kosher. 
• People love comfort food, but you need one high concept menu item for people to remember.

Recipes to follow. Soon!!!!! 

Menu 

Hors D'Oeuvres

(Parmesan Shortbread Cookies, Foie Gras Stuffed Dates with Pretzels, Crudités)

Matzoh Ball Soup

Sole with Black Truffle and Mushrooms

Couscous with Pine Nuts

Roasted Brussels Sprouts

Desserts

(Apple Tarte Tatin, Chocolate Chip Cookies, Cheese)

Playlist

Mostly Esperanza.

Thanksgiving Challah

The joy of Thanksgiving leftovers begins on a Friday. Just in time for Shabbat.

While challah is a no-brainer container for Thanksgiving sandwiches, it is also an underutilized wrapper for Thanksgiving fillings. My Thanksgiving Challah contained tart cranberry sauce, sweet carnival squash, and buttery turkey because that's what I had handy. But you can (and should) get creative!! The moist, dense challah recipe complements the autumnal flavors of your Thanksgiving leftovers. 

RECIPE

Ingredients 

Challah (inspired by The Challah Blog):

• 1 1/4 cup very warm water
• 1 tbsp active dry or instant yeast
• 3 tbsp honey
• 3 eggs + 1 egg for wash
• 1/2 cup canola oil
• 6 cup bread flour
• 2 teaspoon salt

Recommended Filling (although you can use whatever you have leftover!!):

• 1/2 cup cranberry sauce
• 1 cup squash
• 1 cup turkey

Directions:

• In a large mixing bowl, combine the yeast with the water. Add in the honey slowly. Mix gently.
• Let the mixture sit until it has developed eruptions and smells like beer.
• Mix in 3 eggs and canola oil.
• If you have a stand mixer, use it to mix in the flour.
• Mix in the salt.
• The dough should stick together as a ball. 
  • If the dough isn't sticky enough, add a bit of water. 
  • If the dough is too sticky, add a bit of flour. 
• Punch ("knead") the dough a few times. 
• Place dough ball in an oiled bowl; cover with plastic wrap; allow to sit for at least 1.5 hours. 
• Punch out the air bubbles. 
• Separate the ball into 4 equal-sized pieces. 
• Using a rolling pin, roll out each piece into a flat triangle, square, whatever. Maximize surface area but don't make each piece too thin; 1/2 inch is a good thickness.
• Spoon the cranberry sauce evenly over the dough, avoiding the edges. Add in other fillings (squash, turkey, etc.). 
• Roll up each piece into a log ("strand"). Pinch the edges so that no precious filling is lost.
• Make sure each strand is at least 10 inches. (You can stretch it, gently.)
• Pre-heat the oven to 350 degrees. 
• On a cookie sheet lined with parchment paper, braid the 4 strands. 
• Allow the dough to rise 20-30 minutes. 
• Brush the dough with the 4th egg. (I use the yolk and egg white.)
• Put the challah in the oven for 35 minutes or until the loaf is a perfect golden brown. 
• Voilà! Enjoy.

Cauliflower Soup with Mustard Seeds and Crispy Onions

After supper on Saturday, my brother asked me if a vegan could have eaten the meal. And the truth is MOSTLY YES but ACTUALLY NO, but easily TOTALLY YES. (Learning moment for me!!) I originally made this soup with chicken stock, but a vegan could substitute the chicken stock with vegetable stock -- or even water if there was no stock on hand. Soups are super versatile in that modifications and substitutions are pretty much 1:1, unlike baking. 

I made this recipe a few days ahead of showtime, as it keeps in the refrigerator so well. And if you were wondering, this recipe is 10x easier than the swan - and 10x more nutritious. You could even make it more simple by eliminating the garnish (steps 4 & 7). But personally, I'm on a mustard seed kick right now and think they're so pretty :)

RECIPE

Ingredients:

• 1/2 tablespoon mustard seeds
• 3 tablespoons olive oil (1 tablespoon for mustard seeds, 1 tablespoon for shallots)
• 2 shallots, diced
• 2 heads of cauliflower, cut into florets
• 2 quarts of (chicken or vegetable) stock
• Salt
• Pepper
• Crispy Onions (like these)

Directions:

1. In a stock pot, combine shallots, 2 tablespoons olive oil, and 2 pinches of salt. Over medium heat, mix until the shallots begin to brown. 
2. Put the cauliflower over the shallots and add in enough stock that 3/4 of the veggies are immersed. Raise the heat and cover for 10 minutes. 
3. Add more stock so the that the vegetables are totally immersed. Lower the heat to a simmer, and leave it alone for 20 minutes or until the cauliflower feels tender.
4. In the meantime: combine mustard seeds and 1 tablespoon olive oil in a flying pan. Set over a medium low flame until the mustard seeds begin to brown, occasionally mixing with a wooden spoon. Remove from heat and set aside. 
5. Once the cauliflower is tender, use a stick blender to purée the soup. (If you do not have a stick blender, blend it in a food processor or blender in batches.)
6. Add pepper to taste. (2 teaspoons? Be generous. Flavor!!)
7. To plate this, fill a bowl with the puréed cauliflower, sprinkle some crispy onions in the middle. And using a spoon, drizzle the mustard seeds around half the circumference of the bowl. 

Serves 8. 1 hour total time.